1. Introduction

Chai fish is a sacred product for cooking soup. Because there are few available parts, Chai Fish is precious.

After the fish is obtained, it should be steamed first, and never cooked, otherwise the nutrients will be released in the soup, and the meat will be eroded, which is not conducive to production; After the fish is cooked, roast it with firewood and charcoal for more than 10 days. After the water evaporates, it becomes a dark, stone-hard firewood fish. When eating, use a machine or a plane to cut into thin slices, which is the common wooden fish slices.

Buy firewood.

To choose those slices that are wide and thin, light in color, clear and meticulous in grain and intact, it is best to smell the wood blocks at close range or chew them in your mouth. If the fragrance is rich, it is best not to have a fishy smell. There are also fish fillets made of bomb fish in the market. Slices are small and smelly, and the taste is naturally not as good as tuna slices. In addition, you can also buy dried firewood and fish slices directly and slice them with a plane when you get home. It should be noted, however, that intact sashimi fillets can be stored for 10 years if they can be kept dry, and once shaved, sashimi without preservatives needs to be refrigerated to keep delicious.